Detroit -

Host the perfect Easter Sunday (or any day) brunch with delicious Potato Crusted Quiche that is simple to prepare, but impressive to serve.  Enjoy it along with roasted asparagus, spring’s favorite vegetable and Lime Bars with Pistachio Crust for a perfectly sweet ending!

 Potato Crusted Quiche

Serves 6-8

Crust Ingredients:

4 cups shredded potatoes (1 bag simply shredded potatoes)

1 tsp. McCormick dried minced onion

1 egg, beaten

1/2 tsp. McCormick garlic powder

1 cup Meijer whole grain white flour

1/2 tsp. salt

Filling Ingredients:

1 1/2 cups shredded Meijer 2% milk Colby jack cheese

1 1/2 cups cooked lean diced ham

1 1/2 cups cooked broccoli florets (do not overcook)

3 eggs, beaten

1 cup 2% Milk (or half and half)

1/2 tsp. salt

Dash McCormick ground nutmeg

Dash McCormick paprika

Directions:

1.       Pre-heat oven to 400?F.  Spray a 10-inch deep dish pie plate with non-stick cooking spray.

2.       Combine crust ingredients and press into pie plate. Bake in 400?F oven for 20 minutes.  Remove from oven and reduce oven temperature to 350?F.

3.       Whisk together eggs, milk salt and nutmeg in a small mixing bowl.

4.       Place 1 cup shredded cheese in crust. Top with ham and broccoli.

5.       Pour milk mixture into crust and sprinkle with paprika.  Bake 35-40 minutes or until set.